Heat two teaspoons olive oil in a small saucepan set over medium heat. Add the onion and garlic. Stir and cook until softened, about two minutes. Add one tablespoon of the flour and stir to combine. Gradually add the coconut milk. Whisk until slightly thickened, about 3 to 5 minutes. Remove from heat. Set aside to cool slightly.

Add sauce to the bowl of a food processor or blender. Pulse until smooth. Return to pan set over low heat and cook, whisking occasionally, for an additional 3 to 4 minutes, or until thickened. Add another tablespoon of flour to thicken more, if desired. Stir in the maple syrup, sage and nutmeg. Season with salt and pepper, to taste.

In a medium nonstick skillet, heat remaining teaspoon of olive oil. Add butternut squash noodles and sauté until slightly softened, about 2 to 3 minutes. Add greens and sauté for one additional minute, or until greens are wilted. Serve noodles with sauce and garnish with additional black pepper, fresh sage or (vegan) Parmesan cheese.